Mango Bango: A Creamy Tropical Dessert You’ll Adore

Mango Bango is a delightful Filipino dessert combining mangoes, tapioca pearls, and coconut milk for a refreshing treat.

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Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings: 4 servings

Course: Desserts

Cuisine: Filipino

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tapioca Pearls

1 cup Small Tapioca Pearls Cook until translucent for optimal results.

For the Creamy Base

1 can Coconut Milk You can substitute with heavy cream for a richer version.
1 cup Milk Whole milk or a plant-based alternative works beautifully.
1/2 cup Sweetened Condensed Milk Adjust to your taste preferences.

For the Fruit

2-3 Ripe Mangoes, chopped Ataulfo mangos are a must for maximum flavor.
1 jar Nata de Coco (coconut jelly) If unavailable, increase coconut milk or omit.

Equipment

Medium Pot
Fine mesh sieve
Large Mixing Bowl

Method

Step-by-Step Instructions for Mango Bango

Prepare Tapioca Pearls: Bring a medium pot of water to a rolling boil and add the small tapioca pearls. Cook for 25-30 minutes until translucent.
Rinse and Drain: Strain the cooked tapioca pearls through a fine mesh sieve, rinse under cold water, and set aside.
Combine Ingredients: In a large mixing bowl, gently stir together the tapioca pearls, coconut milk, regular milk, chopped mangoes, and sweetened condensed milk.
Serve: Spoon the mixture into dessert cups, garnish with extra mango, and chill for an hour before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 13gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 60mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 0.5mg

Notes

Let your Mango Bango sit in the fridge for at least an hour to enhance flavors. Best consumed within 2 days.

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